INFLUENCE OF PROCESS CONTROL ON DRYING KINETICS AND PRODUCT ATTRIBUTES OF DRIED APPLES
The aim of the research was to determine the influence of two different control strategies,constant air temperature and constant product temperature,on product quality and drying behavior of apples.The interactions of the drying parameters air temperature (35-100 °C),product temperature (35-85 °C),dew point temperature (5-30°C) and air velocity (2.0-4.8 m/s) with drying time,color changes and shrinkage were then determined for both strategies.Afterwards the two strategies were compared with each other.The results show that the drying strategy has a significant influence not only on the development and duration of the drying process but also on the development of color changes and shrinkage.The characteristic change of product temperature can be used to control the process and therefore improve its performance.
convective drying process control color shrinkage product temperature continuous measurement
B.Sturm W.C.Hofacker A.P.Roskilly
Sustainable Energy and Power Group,Sir Joseph Swan Centre for Energy Research,Newcastle University,K Department of Environmental Engineering,Thermal Process Engineering,University of Applied Sciences K Sustainable Energy and Power Group,Sir Joseph Swan Centre for Energy Research,Newcastle University,K
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-6
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）